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Lemon Icebox Pie

  • 8 ounces nonfat plain yogurt
  • 6 whole graham crackers
  • 1 tbsp. canola oil
  • 1/2 cup honey
  • 1/4 cup cornstarch
  • 2 containers (8 oz. each) low-fat vanilia yogurt
  • 1/2 cup fat-free egg substitute
  • 1/2 cup lemon juice
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 tbsp.honey
  • 1 teaspoon vanilia extract

Place a coffee filter in a medium strainer. Spoon the plain yogurt into the filter and set the strainer over a deep bowl. Cover, refrigerate and allow to drain for 8 hours or overnight. Discard the drained-off whey. Refrigerate yogurt until needed. Crumble the graham crackers into the work bowl of a foodprocessor. Process with on/off turns to make crumbs. Add the canola oil and process to combine. Coat a 10-inch pie plate with nostick spray. Press the crumbs into the pan to make a crust. Chill. In a 2-quart saucepan, whisk together 1/2 cup honey and the cornstarch. Whisk in the vanilla yogurt and drained plain yogurt. Cook over medium heat, stirring constantly until the mixture thickens and boils. Remove from heat. Pour some of the hot mixture into the egg substitute. Stir. Very slowly whisk that mixture back into the remaining hot mixture. Reduce heat to low. Cook, stirring constantly, for 2 minutes. Remove from heat and whisk in lemon juice, lemon extract and almond extract. Spoon into the prepared crust. In a medium bowl, beat egg whites and cream of tartar at medium speed until foamy. Add 1 tablespoon honey and the vanilla. Beat at high speed until stiff peaks form. Spread over pie filling, avoiding gaps where the meringue topping meets the crust. Bake at 325 degrees for 10 to 15 minutes, until meringue is golden. Chill.

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